Miami\u2019s Don Camar\u00f3n Seafood Grill, 501 NW 37th Ave. DAVID J. NEAL dneal@miamiherald.com <\/p>\n
READ MORE: Unsafe pastelitos, chicken wings, Redi-Whip, other foods at a Kendall 7-Eleven<\/a><\/p>\n In the dry storage area, \u201call the food storage containers are soiled.\u201d<\/p>\n The \u201ccutting boards on the flip-top reach-in cooler are soiled.\u201d One \u201chas cut marks and is no longer cleanable.\u201d<\/p>\n Two live roaches and two dead ones were on the floor of the seafood prep area. Three other roach corpses were spotted around the restaurant.<\/p>\n One fly died in a reach-in cooler near bottled sodas and water. Two played in the dining room, landing on tables. Another two used the warewash and cookline for their fun zone. Four zipped around the ceviche area and one landed on the glass display case. In the seafood prep area, \u201cfour live flies were resting on the prep table and two live flies were on the prep sink.\u201d<\/p>\n \u201cThe bottom of the wall by the prep area cookline and the outside storage container wooden wall are in disrepair.\u201d<\/p>\n The tres leches and Hawaiian leches desserts needed to be served or trashed in seven days. They were made on April 2, 14 days before the inspection, seven days past eviction date.<\/p>\n READ MORE: Rodent-gnawed bags here. Roaches in an oven there. Miami metro restaurant filth<\/a><\/p>\n Standing water covered the floors \u201cthroughout the establishment prep areas, kitchen area, and by the outside storage container.\u201d<\/p>\n An \u201cobjectionable odor\u201d filled the \u201cback area by the dry goods storage container outside\u201d<\/p>\n \u201cThroughout the prep kitchen,\u201d the walls were \u201csoiled with accumulated grease, food debris, and\/or dust.\u201d<\/p>\n The inspector saw an \u201cemployee scraping a pot at the-three compartment sink, then, pick up a strainer to take out cooked pasta noodles without removing gloves and washing hands.\u201d<\/p>\n Also, seen: \u201cAn employee by the cookline touched raw fish; placed it on the flat top grill; grabbed a plate; put a container in the plate to hold tortillas for soft tacos\u201d without taking off single-use gloves and washing hands.<\/p>\n The seafood prep area\u2019s reach-in freezer shelves had an \u201caccumulation of soil residues.\u201d<\/p>\n Anything used to scoop food or ice must have a handle and that handle has to stay above what\u2019s being scooped to prevent hand contact. Alas, a bag of flour had its bowl and handle submerged in the flour. At the steam table, cups with no handle were being used to scoop cooked white rice and yellow rice.<\/p>\n A can of whole peeled tomatoes was dented badly enough to get smashed by a Stop Sale.<\/p>\n The small cook area\u2019s reach-in cooler\u2019s ambient temperature measured 51 degrees, a problem when the cooler\u2019s job is to keep the food inside at or under 41 degrees. The thermometer doesn\u2019t grade on a curve, so it\u2019s no surprise that ham, pork base, fully cooked pork, and mozzarella cheese that had been living in the cooler for four days measured 49 to 52 degrees.<\/p>\n Stop Sales dropped on all of the above.<\/p>\n \u201cThe outer openings were not protected during operation, and vermin and\/or environmental cross contamination were present.\u201d This wasn\u2019t in the main restaurant, but at the outdoor area, where \u201cbay doors by the small cookline\/seating area at the seafood market were open during operation.\u201d<\/p>\n Some violations at Don Camar\u00f3n Seafood Grill, 501 NW 37th Ave., concerned this shaded area on Northwest Fifth Street with tables for outside eating. DAVID J. NEAL dneal@miamiherald.com <\/p>\n